a dinner KALE SALAD
kale, warm sausage vinaigrette, roast squash and sesame
Another SALAD?
Yes.
At work I pride myself on fun, thoughtful and bright salads. (pro tip: add more crunchy things, don’t use the commonly taught ratio of oil to vinegar - go more vinegar and honey and buy the nicest ingredients you can.)
I also love an Elaine BIG SALAD, essentially we’re talking a MEAL salad. This kale salad is the perfect fall “big salad”: a warm hearty salad with crispy sausage, a garlicky dressing and the sweetness from roasted squash. I love using lacinato kale with all the ribs and structure that adheres to the warm vinaigrette while barely wilting. I served this salad with a hunk of cornbread, but would do great with most any kind of toast.
RECIPE:
serves 2 people or one Elaine/me
roasted squash:
1 delicata squash about 1 lb - sliced 1/4” thick half moons deseeded
3 TAB olive oil
1/2 tsp salt
Sausage vinaigrette:
2 Italian sausage links ( about 6 oz)
2 Tab olive oil
2 small cloves of garlic
2 TAB vinegar red wine or banyuls ( a little more if you like it punchy like me)
1 TAB honey
KALE salad:
1 bunch of kale stripped and torn into 1.5” inch pieces
2 TAB toasted sesame seed
Preheat oven to 425. Toss squash in olive oil and salt and place on a sheet tray to roast. Roast for about 15 minutes, until squash is tender and has good color.
In a medium sauté pan, over medium heat take 2 TAB olive oil and uncase the sausage into the pan and break up. Cook until crispy and broken apart about 5 minutes, remove with a slotted spoon and be sure to leave the fat behind.
Quickly, microplane garlic into the fat/oil left behind in the pan, over low heat. Cook until pale-y gold and immediately pour over kale to help soften and wilt. Essentially, the garlic turns crispy and the olive oil infused. I am building my vinaigrette on my salad directly. Take tongs or your hands and massage into the kale with a pinch of salt. I tend to find it doesn’t need too much salt with the sausage-y oil. Mix vinegar and honey in a separate bowl and drizzle over kale. If my sausage has cooled down, I'll throw in on the sheet tray with the squash and give everything a quick reheat. Add squash, sausage and sesame seeds. And mix thoroughly. Best served quickly while warm. Serve with a slice of cornbread or ricotta toast.
here is a little chaotic video of me just one handed dressing the kale and all the good salad bits. (clearly never been afraid to use my hands.)
Sausage vinaigrette, now that’s a thing. Bet it’s good on many types of greens.